The Best Grilled Cheese You'll Ever Make | Epicurious 101
1,297,585
Published 2023-07-05
Director: Mel Ibarra
Director of Photography: Joel Kingsbury
Editor: Misa Qu, Manolo Moreno
Chef: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Kat Boytsova
Culinary Associate Producer: Biba Clark
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Lauren Pruitt
Audio: Kurt Pierce
Production Assistant: Emmanuel Dominguez
Assistant Editor: Billy Ward
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All Comments (21)
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That was like, the happiest Frank I've ever seen on Epicurous.
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One tip for better melt. Before browning the outside of the sandwich, toast the insides of the bread (without butter) for a few seconds. This heats up the inside which facilitates better melting and also gives the bread a satisfying crispness throughout.
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"Shred your own cheese" may be the most essential 101-level tip for any cook. 💯
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The grater on the side thing just changed my whole life. Thank you Chef Proto
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Gordon Ramsey been REAL quiet since this video dropped 🍽🥪🧀
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I love this guy, he explains what he does and why he's doing it. Such a great chef!
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I'm sorry, but I will never replace butter in my grilled cheese. Brown butter has an amazing flavor that just can't be replaced.
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"I believe mine is the best" is the equivalent of "My dog is the best dog" and everyone is correct!
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I put fresh grated parmesan on the outside of the bread after adding the mayo. Makes the whole outside salty & cheesy & crisp better than with just mayo or butter. ❤
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I just made my very first grilled cheese because of this video! Always wanted to know what you Americans were so hyped about Thank you for a delicious dinner 😁🧀
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If you immediately plate the hot grilled cheese, the bread touching the plate will be steamed and possibly a bit soggy and counteract your crisp factor. I let mine cool just a bit on a wire rack for maximum crunch. It's like a bag of hot french fries in an enclosed bag. It's steaminess gets trapped and counters the crisp.
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This video dropped just in time for lunch! Thanks for demonstrating how to properly make the most favorite of sandwiches 😊
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My ideal grilled cheese sandwich: a broad slice of some type of white bread, salted butter, cheddar and munster shredded. Melted and gooey. If I want to get fancy, thinly sliced ham and/or a sunny side up egg.
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I actually prefer a looser crumb bread with large holes, the cheese oozes through and forms a crispy bit when it comes in contact with the hot pan
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This is the first video I watched by you and seeing you happy and patient made me happy and convinced! Thank you Chef Frank!
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This is life-changing, in fact, I've never seen grilled cheese so beautiful and perfected! 10/10 video.
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Carmelized onions go really well on grilled cheese
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I usually cover the sandwich open-faced while toasting the first half. That jump starts the cheese melting.
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I use olive oil and the outside with a panini grill. I put Gouda cheese, cheddar cheese and feta cheese inside with slices of tomato and oregano. It is heavenly cheesy every time, crunchy, fresh and just delicious. My version is already perfect in my opinion but I will try Franks version next time 🤩
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Chef trying to make America grate again. Kudos.
